I'm going to make kimchi this week, but salt thing is worrying me now. I've always used table salt for everything, the powder iodized salt to eat with every meal. I was going to use it for kimchi until I've read that salt used for kimchi must be kosher salt or sea salt. I doubt I could get sea salt or kosher salt in my city, so what could I do?.
I'm wanting to make a very healthy kimchi with good bacteria, but I've heard that iodized salt could impede good bacteria to grow and that it could also cause mold.
Another thing, using non-iodized salt wouldn't be bad for health?. As salt requires iodine to work well and not cause goitre?.
A curious fact, once I made sauerkraut (europpean fermented cabbage) with table salt and I remember some cabbage getting a bit black, I've read now that iodized salt could have been the reason to this. I don't want another bad experience with fermented meals!.
Has anyone used iodized salt / table salt for kimchi?. Would I mess my kimchi if I added iodized salt for the salting process?. Please help me! :-)
Greetings from Ecuador!.